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PROTEIN BOOSTER POWDER | THANKSGIVING | ROASTING

Makes 4 Servings

Vegetable Ingredients:

  • Baked Chickpeas
    • 1 can Chickpeas, drained and rinsed
    • ¼ tsp Sea Salt
    • ½ tsp Smoked Paprika
    • ¼ tsp Cumin
    • Dash Pepper
  • 1 head Cauliflower, chopped
    • 1 tsp Olive Oil
    • Dash Sea Salt
    • ½ tsp Cumin
    • ½ tsp Coriander
    • ¼ tsp Chili Powder
  • 3-4 Long Carrots, chopped
    • 1 tsp Olive Oil
    • ½ tsp Cumin
    • ½ tsp Coriander
    •  ¼ tsp Chili Powder
    • ¼ tsp Smoked Paprika
    • 1 tbsp Maple Syrup
  • ½ Head Curly Kale
    • 1 tsp Olive Oil
    • Dash Sea Salt
Coriander Cream Ingredients:
  • 6 tbsp Sunflower Seeds, soaked overnight
  • 1 scoop PROFI Protein Booster
  • 1 ½ tbsp Lemon Juice
  • 2 Garlic Cloves
  • ½ tsp Sea Salt
  • Dash Black Pepper, to taste
  • ¼ tsp Cumin
  • Pinch Red Chili Flakes, to taste
  • 1 tsp Maple Syrup
  • 50g Cilantro
  • 1/4 cup Water
Vegetable Directions:
  1. Preheat oven to 400°F.
  2. In three separate bowls, toss the chickpeas, carrots, and cauliflower with oil and their respective spices.
  3. In 3 separate pans, layout the vegetables for even roasting.
  4. Put in the chickpeas first, bake for 45-50 minutes until crispy, tossing halfway through.
  5. Then put in the cauliflower after 10 minutes, bake for 35-40 minutes, until browned.
  6. Then put in the carrot after 5 minutes from the cauliflower, bake for 30-40minutes, until tender.
  7. When close to finishing baking, cook the kale on a medium heat skillet, fry the kale in the oil and toss with salt for 3 minutes or until wilted.
  8. Now prepare the cream dressing.
  9. In a blender, throw in all the ingredients. Blend on high until smooth.
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